Lemon Sponge Pudding with Rhubarb Sauce
Ingredients
- 2 tablespoons unsalted butter, plus 1 teaspoon for coating ramekins
- 1 cup sugar, plus 2 tablespoons for coating ramekins
- 1/4 teaspoon salt
- Zest of 3 lemons
- 3 large eggs, separated
- 1/2 cup milk
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 3 tablespoons all-purpose flour
- 2 large stalks rhubarb, cut into 1/2-inch dice
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